Sev paratha Gobi mutter paratha
Whole wheat flour 1 and 1/2 cup Rajma| red kidney bean or black bean 1/2 cup Olives 4 (optional) Grated Cheese 1/2 cup Cumin seeds 1/4 tsp Green chili 1 small Garlic 3 pods Onion 1 Tomato 1/2 Salt as needed Red chili powder 1/4 tsp Oregano flakes 2 pinches Oil 1 tsp + 1/2 tsp each for parathas.
Soak the rajma and pressure cook till 6-7 whistles. Drain the water and keep it aside. Ensure that it should be well cooked. In a wide bowl add whole wheat flour and salt. Add water and knead this well into a pliable dough. Add 2 drops of oil and cover it and keep aside.
Chop the garlic and onions finely. Chop the green chili very finely. Take out the seeds from the tomato and chop them finely. Chop the olives into roundels (if using) In a pan add 1 tsp of oil and add cumin seeds and chopped garlic. Once the garlic is cooked add the chopped onions and green chili.
Now add in the chopped tomatoes and cook for few minutes.
Add the red chili powder, salt and oregano flakes. Add the cooked beans and olives (if using)
Mix well and using a potato masher, mash the filling well.
Cook it well till the moisture in the mixture evaporates.
Allow this to completely cool and add in the grated cheese. Mix well and make equal lemon sized balls.
Make the dough also into equal slightly big lemon sized balls. Dust it with some dry flour and roll it into a small disc size roti. Place a rajma cheese ball on this.
Bring the edges to the center and cover the filling.
Dust with flour and gently knead this into thick medium sized parathas. Heat a pan and lift the rolled parathas and put it on the pan.
Cook on both sides and add oil in the last and take it out from the pan.
Repeat the same for the rest of the dough and filling. Cut them into 4 parts and serve it with sour cream dip and tomato salsa or mango salsa or avacado dip.
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